The Swedish, French, American cook book

of chicken into this gravy and let simmer slowly, skimming now and then; then add the cooked onions, carrots, and mushrooms. (If olives are at hand, they can be stuffed with little chicken mousse and added to the chicken.) The sauce for this chicken must be very rich, glossy, and golden brown. When ready to serve, arrange on a hot platter; garnish with half moons of pastry and parsley all around. Serve as a luncheon or supper dish. Souffle of Chicken ( Poulet souffle ) a la Juliet Take two cups ground chicken, flavor with two tablespoons sherry; add to that one cup cold rich cream sauce, and, last, the whites of three or four eggs. Put in a souffle dish; bake in hot water — uncovered — from twenty to twenty-five minutes. Can also be made in individual ramequin cups. Serve with a sauterne or supreme sauce. Creamed Chicken in Citron a la Camille Citron farci de Poulet, a la Camille Take a citron, cut a slice off the top for a cover, scoop out, just leaving the shell, and scallop; put in a pan of hot water to get hot; put on a platter on a paper doily; fill with creamed chicken, put the cover on, tie a ribbon on the stem to match the table. Make a puree from the inside of the citron; put on stove with some water; cook for ten minutes, adding pepper, salt, and a little butter. Serve in a dish at the side as entree for lunch or dinner. The Creamed Chicken. Put one tablespoon butter in a saucepan; add one heaping tablespoon flour; when well mixed, add one cup milk, two tablespoons sherry, pepper, salt; beat until creamy; add the boiled chicken that has been cut in dices and one half cup cream. Spaghetti Baskets of Chicken and Mushrooms a la Hammond Corbeilles de Poulet en Spaghetti, aux Champignons, a la Hammond Cook spaghetti or macaroni in water and some salt until soft but not too well done; cut round slices of raw turnips with the fluted biscuit cutter; stick toothpicks all around near the edge — an odd number, from fifteen to seventeen, according to the size of the turnip; thread the spaghetti in and out in a basket style until the toothpicks are all covered. Put on each toothpick a pea and small piece of carrot alternately and then put in a pan of boiling water; cover with another pan, tightly, and put on top of stove; let simmer for about fifteen to twenty-five minutes — until ready to serve, then fill with the chicken champignon filling. Filling. Cut the breast of a chicken and the same amount of cooked mushrooms in small dices; put on a plate and cover, then put in oven to get hot. Make a sauce from one tablespoon butter, two tablespoons flour, half cup chicken broth, half cup mushroom juice, and one cup boiling milk. Beat the sauce until nice and smooth; flavor with sherry, pepper, and salt; add the chicken and mushrooms to the sauce, then add half cup of rich cream. [Be careful not to have the sauce too thin for this filling.] Fill the hot spaghetti baskets. Have ready some handles cut from green peppers that have been left in ice water to get crispy. Put a handle in each basket (if for a fancy luncheon or dinner a ribbon to match the table can be tied on each handle). Serve the baskets on a paper doily with a pinch of parsley in the centre as an entree for dinner or luncheon. Chicken in Timbale of Rice a la Hollandaise